Peach Fig Galette with Coconut Whipped Cream

Galette. Fancy word for free formed pie crust. I’m obviously having a bit of a sweet tooth phase here with all these “sweets” as of late, Simply Coconut Milk Ice Cream, smoothies, and Raw Peach Tarts. Today I introduce a new favorite baked sweet, Peach Fig Galette with Coconut Whipped Cream, gluten free and vegan (if using vegan butter). At first glance, this recipe may look intimidating because it’s beautifully presented but still looks effortless and rustic. Don’t be intimated of a fancy word friends, you can make this very simply all the while still maintaining a level of baking sophistication that we all want to show off (at least I know I do!). I have family coming into town today which I’m SO excited about, what a perfect way to welcome them to Nashville with this yummy treat!

Where do galettes come from? This was my first question when I first heard of galettes (I can’t help it, the science nerd in me needs to investigate the source). Galette comes from a French term meaning free form, flat and crusty type of cake or pastry. There are many variations on galettes and ingredients used as the filling, some are sweet and some savory (think ham, eggs, cheese, etc.). What I love most about galettes are their rustic and freeform look versus a perfectly put-together tart similar to my Raw Peach Tart, both are great for different reasons.

Galettes also offer versatility with the fillings (different fruits, seasonal fruits, vegetables, meats, cheeses, etc.), while the crust ingredients can remain the same. This was my first experience making this recipe and a galette in general and I may never turn back at making another pie crust again. This is so simple, if you all have learned anything about my cooking, baking, and smoothie makin’ style, it’s that I like it simple and tasty. I tried several variations of the gluten free galette crust and found my favorite way to be made with butter instead of coconut oil, which was still delicious but more dense compared to a flakier crust when using butter.

Ripe fruit will make the world of difference in end result of this galette and how sweet it is.

NOTE // if using coconut oil in this recipe instead of grass-fed butter or vegan butters, do not chill prior to pouring the peach and fig mixture in the center and continuing with the process below. If chilled, the dough with coconut oil will become very hard and will crumble upon trying to fold (I learned this the hard way). Also, when making the dough with coconut oil, I found it to be more dense than when I baked it using regular butter.

Therefore, for a flakier crust, opt for the butter instead of coconut oil (I like to give y’all options though, especially my vegan friends!). The gluten free flour I used was from Namaste Foods, which I like because they’re gluten free, vegan, dairy free, and contain non-GMO ingredients. Most importantly I can, not only pronounce every ingredient in the mix, but I can also make this flour mix myself with individual ingredients (I’m simply choosing some convenience and affordability here).

A non-dairy whipped cream made out of coconut milk and natural sweeteners.

Author: McKel Hill, MS, RD, LDN

Recipe type: dessert

Ingredients

1 can of full fat coconut milk

1 Tbs. maple syrup (sugar free version is stevia only)

½ tsp. vanilla extract

Instructions

Chill the full fat coconut milk can overnight.

Take the coconut milk cans out of the refrigerator and flip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).

Pour the liquid that will be at the now top of the can into a separate bowl.

Scrape from the bottom of the can the remaining milk fat in the can. This is what you will be using for the recipe.

Combine remaining ingredients into a mason jar with an air tight lid and shake vigoriously for about 3-5 minutes to "whip" the cream.

Keep chilled when not serving.

Serve with Raw Peach Tart, Peach Fig Galette, and other desserts!

Enjoy!

3.2.1753

Have you ever tried a baking recipe that intimated you at first? How did it turn out? Share below, I love hearing any of your experiences out there!

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Hello! | Nutrition Stripped is your guide to living whole and well. As a Dietitian/Nutritionist, let me show you just how deliciously simple the whole foods lifestyle can be! Here you'll find resources, plant-centric and gluten free recipes, advice, a glimpse into my whole lifestyle, and ways to work with me privately. Thank you for stopping by, have fun looking around! [Nashville, TN]

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